Here’s how I got in the lovely predicament of having eleven onions on my kitchen counter:

I’ll give you the cliff notes version. I was sick to my stomach all of Saturday, and Tyler offered to go to the grocery store for me. My list was already made. It might help to mention I often use the “tally mark” system on my list instead of numbers. It’s easier when I’m writing how much I need for each recipe to just put a tally mark instead of crossing out numbers like this: 1 2 4. For example, two onions reads like this: II, and four tomatoes reads like this: IIII.

He asked any questions he had about my carefully planned-out list, and off he went with Jack in tow. I specifically remember telling him the list said TWO onions, not eleven! This was right before I passed out asleep on the bed again, mind you. Of course my mind was clear: I was sick, remember? :)

Tyler texted me with a few questions while he was out, but never anything about the onions. He said he consulted with baby Jack at the store, and they agreed the list did in fact say eleven, and not two.

So eleven onions it was. (Good thing they were on sale, eh?)

So now I’ve got eleven TEN onions (used one already, see below) in a bowl in my kitchen. We cook with onions a lot, (thankfully!) so they should hopefully be gone in a few weeks. I thought it would be fun to take you on a journey of how I’m going to use all eleven onions. I got lots of tips from my friends on facebook, but I thought I’d get started today with a recipe of my own…

Baked Onion Rings

1 large onion

self-rising flour*

salt & pepper

seasonings: cayenne pepper, garlic salt, season salt, etc.

1 egg